Roasted Stuffed New Potatoes

These Roasted Stuffed New Potatoes will make a delicious appetizer for any occasion!

22 small red potatoes

1/2 cup low fat cottage cheese or 4 oz. low fat goat cheese

1 Tbsp. fresh lemon juice

1/2 tsp. kosher salt

1/8 tsp. freshly ground black pepper

1 large egg white, lightly beaten

1 1/2 tsp. snipped chives + 1 tsp. for garnish

Preheat oven to 425 degrees.

Place potatoes on a baking sheet and roast 20-30 minutes or until they are tender when pierced with the tip of a knife, turning two or three times. Let cool.

Cut 18 potatoes in half. Cut a sliver off the bottom of each.

Using a small melon baller or a teaspoon,scoop out the potato pulp from the halves and put in a bowl, leaving a shell 1/4 inch thick.

Peel the remaining potatoes, add to the bowl of potato pulp.

Mash coarsely with a fork. Mix in cottage or goat cheese, lemon juice, salt and pepper.

Mix in egg white and chives. Spoon or pipe the filling into the potato shells.

Place on baking sheet. Bake about 15 minutes or until golden.

Garnish with remaining chives. Serve hot.

Makes 3 dozen

Variation: cook and crumble bacon on top to garnish

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